1 cup raw almonds
1/2 cup pecans
1/4 cup cocoa powder
10 Medjool Dates, pitted
2 tablespoon coconut oil, liquified
3 1/2 cups raw cashews, soaked overnight, drained and rinsed
1 cup water
3/4 cup maple syrup or honey
2/3 cup coconut oil, liquified
2 tablespoon lemon juice
1 teaspoon vanilla extract
1-2 teaspoon peppermint extract, depending on how minty you'd like it
1 cup chocolate chips
2 tablespoons coconut oil
1/2 cup chocolate chips
1 tablespoon coconut oil
mint leaves


1.Line a 9" springform pan with parchment paper and set aside.
2.Place all crust ingredients into a food processor and process until it's the texture of coarse sand.
3.Pour the crust mixture into the springform pan and use your fingers to flatten it. You can also use parchment paper to help flatten if your fingers get sticky.
4.To make the cheesecake filling, add all ingredients to a high-powered blender. Blend on high for two to three minutes or until creamy.
5.Pour the cheesecake onto the crust and gently tap to flatten and remove any air bubbles.
6.In a small bowl, microwave one cup of chocolate chips and two tablespoons coconut oil in 20 second increments. Stir until smooth, then drizzle over the cheesecake. Use a toothpick or knife to gently create swirls.
7.Freeze the cheesecake for at least 5-6 hours to harden.
8.To make the chocolate curls, melt one cup of chocolate with one tablespoon of coconut oil in 20 second increments. Stir until smooth, then pour over an upside down sheet pan. Use an offset spatula to move the chocolate around into a thin layer. Freeze the chocolate for 4-5 minutes. It's should be firm, but not too hard. If it's too hard the chocolate will crumble, if it's too soft the chocolate won't roll. Using a metal spatula at a 45 degree angle, scrape the chocolate to create curls. Place them on parchment paper and refrigerate them immediately.
9.When you're ready to eat the cheesecake, take it out of the freezer at least 30 minutes before serving to thaw. Top with the chocolate curls and fresh mint leaves.

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